Black Bean Burgers

Black Bean Burgers

I’ve been posting new recipes as I use them during the week to confirm that they’re indeed worthy to keep around and share with others. However, I’ve had a couple of special requests for a black bean burger recipe lately, so figured I’d go ahead and post this now. 🙂

We had a different black bean burger recipe that we were using all the time, but after trying this one out in Elana Amsterdam’s new cookbook, we put the old one to rest — at least temporarily. This version is much simpler and just as tasty as the other. I adjusted it slightly to suit our preferences. (We didn’t like the sliced garlic, so I changed it to minced instead, for example.)

Though you do need a couple of unusual items for Elana’s recipes (like grapeseed oil and blanched almond flour), once you have them on hand, you’ll be able to make all kinds of brilliant, wheat-free, sugar-free, and sometimes dairy-free recipes by Elana. Just visit her website – elanaspantry.com – for a look at all the yummy, healthy stuff she’s got there. And if you don’t want to run out and get those strange things, you can probably make do with substitutes in this recipe.

Heat in large skillet over medium heat:

1 tablespoon grapeseed oil

Saute for 8-10 minutes until soft and translucent:

1 medium onion, coarsely chopped

Add and saute 2-3 minutes until softened:

5 cloves garlic, minced

1 medium red bell pepper, diced into 1/4 inch cubes

In a large bowl, combine the onion mixture with:

2 cups black beans, cooked (I used a can)

2 teaspoons sea salt

1 tablespoon ground cumin

1 teaspoon ground chipotle

1/4 cup minced fresh cilantro (I skipped this)

3 large eggs

1/2 cup blanched almond flour

Form the mixture into 2-inch patties.

Heat another 2 tablespoons of grapeseed oil in a large skillet over medium-high heat. Cook the patties for 4 to 6 minutes per side, until browned around the edges. Transfer the patties to a paper towel-lined plate and serve.

We serve ours like regular hamburgers — topped with lettuce, tomato, mayo, mustard, etc. We like them served on sprouted buns.